Since we discovered kohlrabi--first at the grocery store, later at the farmers market--I have enjoyed finding ways to incorporate it into our meals. Early on I would mash them with their steamed greens, my take on a recipe from the New York Times. Kohlrabi are also good raw, shaved on top of a green salad. For dinner recently I adapted this recipe from a farm blog for kohlrabi fritters.
First, make the topping: 1/3 cup yogurt + dried mint (lots) + 1 teaspoon lemon juice (if you remember) +/- salt to taste. Store in fridge.
Peel and shred the 4 kohlrabi bulbs into a colander and squeeze out excess moisture. In a separate bowl, combine 2 beaten eggs + 3 tablespoons bread crumbs + 1 teaspoon of salt + generous amounts of dried tarragon + pepper. Add kohlrabi by the spoonful and mix until egg is coating the entire mixture. Heat olive oil in skillet. Drop ~ 2-tablespoon balls of fritter mixture into skillet. Press gently with spatula to flatten. Cook for 5-7 minutes on each side, or until golden brown. Top with yogurt sauce. Feeds 6-10.
Here you can see we served the kohlrabi fritters with Greek salad (right) and a salad (left) made of the kohrabi greens, chopped carrots, craisins, and either honey-olive oil or red wine vinegar (I can't remember). The batter and sauce kept well in tupperware in the fridge; it was easy to fry up a couple fritters every other night until the batter ran out.